Bursting with flavor, Summer Fireworks Pasta Salad is a colorful dish for a Fourth of July celebration.
The salad is made with radiatore or rotini pasta, cooked boneless chicken, plum tomatoes and slivered red onion. Garnish with blue corn chips, if desired, for a red, white and blue presentation.
Summer Fireworks Pasta Salad
Recipe from the National Pasta Association.
1 pound radiatore, rotini or other medium pasta shape
3 tablespoons low-sodium chicken broth
1/2 to 3/4 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
8 plum tomatoes (about 1-1/2 pounds), cut into 1-inch chunks
1 small red onion, slivered lengthwise
1/4 cup toasted pine nuts
Cilantro pesto (recipe follows)
Cilantro sprigs, for garnish
Blue corn chips, for garnish
Prepare pasta according to package directions. Drain and set aside in large serving bowl.
Heat chicken broth in a nonstick skillet over medium heat. Add chicken and saute 3 to 4 minutes per side, or until browned and cooked through.
Add chicken, tomatoes, red onion and pine nuts to cooked pasta. Toss with the cilantro pesto until combined. Garnish with cilantro sprigs and blue corn chips, if desired.
Yield: 7 servings.
Nutrition information per serving: 290 calories, 19 grams protein, 37 grams carbohydrate, 8 grams fat (25 percent fat calories), 2 grams saturated fat, 30 milligrams cholesterol, 100 milligrams sodium.
2 cups packed cilantro leaves
1 cup flat-leaf parsley
3 garlic cloves, minced
3 tablespoons Parmesan cheese
2 tablespoons toasted pine nuts or walnuts
1/2 cup low-sodium chicken broth
1 tablespoon olive oil
1 tablespoons red-wine vinegar
Salt and freshly ground black pepper, to taste
Place all ingredients in a blender or food processor and process until finely chopped.
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